Festivals · Snacks

Tuvar Lilva Kachori- Deep fried Pigeon peas pockets Blog Hop / Culinary Hoppers

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Hello Everyone !!!

Happy Dussehra to all

I know I am posting this recipe a day after dussehra , but we definitely don’t need a reason to make some delicious kachoris right . This time our theme for blog hop is kachoris (PS my favourite snack ever ) , I was too excited about it . Kachoris are my favorite snack and I love it more than samosa and can eat 3 or 4 at a time LOL . So when our theme got decided I wanted to make a different type of kachori from the regular ones what we make . So here I am bringing you all a very delicious gujarati kachori which is made of green pigeon peas and potatoes . This recipe is not a traditional recipe , a version of mine slightly adapted from Tarla Dalal’s tuvar lilva kachori recipe.

For those who doesn’t know what is a kachori , a kachori is a deep fried snack made with coating of flour stuffed with various savory or sweet options . The one I have made here is made out of whole wheat flour instead of AP flour . I found this one to be more crispier  and tastier than the maida ones . As you can see in the picture my kachori shape is different unlike the regular flat disc shaped kachoris, mine looks like mini bags known as potlis. Also before I start typing my recipe I do have to thank a bunch of my gujarati friends here who inspired me to make this lovely delicious Kachori . A special thanks to Veera for giving me the idea of this Kachori and Pinal for the wonderful idea of adding potatoes to it to give it a texture . The addition of potatoes to it worked like a charm and it more or less tasted like a samosa filling . Let’s get into frying this deliciousnes then , I have given a step by step picture as well about how to fold these kachoris. 

tlk9.NEF

Serves- 3 to 4 
Prep Time – 20 minutes 
Cooking Time- 30 minutes 
Author- Parvathy V Nair 

Ingredients 

For the outer crust 

Whole wheat flour – 2 cups 
Ajwain seeds- 1/4 teaspoon 
Salt- 1/4 teaspoon 
Ghee- 1 tablespoon 
Water – as needed 

For the filling 

Tuvar Lilva (Green pigeon peas)- 1 cup 
Potato- 1 small 
Ginger- chopped 1/2 teaspoon 
Green chillies – 1 or 2 chopped 
Asafoetida- 2 pinches 
Turmeric powder- 1/4 teaspoon 
Garam Masala- 1/2 teaspoon 
Lemon Juice – 1 teaspoon 
Cilantro- chopped 1 teaspoon
Salt- as needed 
Oil – as needed 

Method 

1. First let us make the dough . In a bowl place flour , ajwain, salt and ghee , rub it using your fingers . Then slowly add water to it and make a dough . Just be careful that the dough shouldn’t be too stiff or too soft , it should be in a medium soft consistency.  Keep this dough aside covered using a plastic wrap.

2. Cook potato , peel, mash and keep it aside 

3. In a pan heat oil add ginger & green chillies to it and fry it well . To this add asafoetida , turmeric and fry well . Now add the tuvar, cilantro, lemon juice and salt to it . Add the mashed potato as well , sprinkle little water, cover and cook for 5 to 7 minutes. By this time the tuvar would be soft and cooked but not mushy . In the end add garam masala , check for salt and turn off the flame . Keep this filling aside to cool . 

4. After the filling has cooled down we can make the potli kachori shape , I have attached a picture below to show you how to do that . I have numbered it in the order as well . One thing to keep in mind is that the small rounds which you are rolling out shouldn’t be too thick, if it’s too thick the dough wont cook . This I have kept in a potli shape to give it a different appearance . You can also make it into regular kachori shape by flattening it out using a rolling pin . 
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5. Now heat oil in a deep frying dish fry kachoris to golden brown not too black. Serve hot with tamarind chutney or green chutney 

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Notes

1. I have used frozen tuvar here , you can definitely use fresh if it’s available . If you are usin frozen do not thaw it instead use it frozen to prevent it from getting very mushy

Check out the more delicious recipes from us Culinary Hoppers

Vani’s Aloo Pyaz Kachori

Piyali’s Green Peas Kachori 

Swati’s Sattu Ki Kachori 

Padma’s Dry Fruit Kachori 

Subha’s Khasta Kachori 

Jayashree’s Khasta Kachori

Anu’s Whole Mung Baked Kachori

Shobana’s Kabuli Channa Kachori 

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17 thoughts on “Tuvar Lilva Kachori- Deep fried Pigeon peas pockets Blog Hop / Culinary Hoppers

  1. tuvar lilva is one my fav vegetables, and a great idea using potato with it. adds to the texture for sure. wonderful to see it in the form of a kachori! what a tempting picture and recipe – yum.

    1. Thanks Anu . Surprisingly I have never used Tuvar lilva and it was the first time for me .. Love this new lentil am going to use this a lot now .

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